Ingredients
Equipment
Method
- Place the diced potatoes in a large pot and cover them with cold salted water.
- Bring the water to a boil and simmer until the potatoes are fork tender for about 10 to 12 minutes.
- Drain the potatoes and allow them to cool slightly before continuing.
- Place the eggs in a separate pot and cover them with water then bring to a boil.
- Turn off the heat and cover the pot to let the eggs sit for 10 to 12 minutes.
- Rinse the eggs with cold water before peeling and chopping them.
- Whisk together the mayonnaise mustard vinegar garlic powder salt and pepper in a large bowl.
- Add the cooled potatoes chopped eggs and diced red onion to the mixing bowl.
- Gently fold the ingredients together until they are evenly coated with the dressing.
- Cover the bowl and refrigerate the salad for at least 1 hour before serving.
Notes
Start the potatoes in cold salted water to ensure even cooking and better flavor.
Stir the mixture gently to keep the potato chunks intact and avoid a mashed texture.
Waxy potatoes like red or Yukon Gold are recommended because they hold their shape well.
Chill the salad for at least one hour so the flavors can fully meld together.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.